Skermanella Details

Skermanella Details: NCBI 204447, gram-negative or unknown [genus]

| Skermanella| Skermanella Sly and Stackebrandt 1999 emend. Luo et al. 2012| Skermanella Sly and Stackebrandt 1999 emend. Weon et al. 2007

Environmental Bacteria: Skermanella species are primarily associated with environmental habitats such as soil and water. They are considered part of the microbial diversity in natural ecosystems.
Limited Clinical Significance: While some bacteria within the Comamonadaceae family may have been isolated from clinical samples, the clinical significance of Skermanella specifically in terms of its impact on human health is not well-established.
Opportunistic Pathogens: Some bacteria in the Comamonadaceae family, but not necessarily Skermanella, have been identified as opportunistic pathogens, meaning they may cause infections in individuals with weakened immune systems or underlying health conditions.
Antibiotic Susceptibility: The susceptibility of Skermanella species to antibiotics and their potential resistance patterns are not well-characterized. This information is crucial for guiding treatment if an infection is identified.

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Other Sources for more information:

Immune Epitope Database
The NCBI taxonomy database
UniProt
Immune Epitope Taxonomy Database (IEDB)
AI Engines For more Details: Perplexity Kagi Labs You

More Information
Statistics	NCBI	Data Punk	End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Skermanella

Frequency - how often do samples show this bacteria
UD - An alternative statistical algorithm (which factors in the frequency)
Kaltoft-Moldrup Heuristic Using uploaded data
Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)
Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.13			2	10	0	14	4.7	2	4.6	2	10	20 %ile	60 %ile
biomesight	39.86	0	30	10	380	0	1644	289	80	691.6	0	380	4.1 %ile	90.6 %ile
thorne	34.48			1	11	0	11	4.5	4	3.4	1	11	8.3 %ile	83.3 %ile
thryve	5.69	0	0	9	130	0	60	26.8	24	17	12	44	0 %ile	100 %ile
ubiome	0.13			0	159			159	159		159	159	0 %ile	99 %ile

External Reference Ranges for Skermanella

Skermanella (NCBI 204447) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

Statistic by Lab Source for Skermanella

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	43.368 %	0.027 %	0.063 %	1285.0	2963
CerbaLab	66.667 %	0 %	0 %	2.0	3
Medivere	14.286 %	0.001 %	%	1.0	7
Thorne	24.038 %	0 %	0 %	25.0	104
Thryve	5.036 %	0.003 %	0.002 %	70.0	1390
uBiome	0.126 %	0.016 %	%	1.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	azithromycin,(antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	berberine	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus amyloliquefaciens (probiotic)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Prescript Assist (2018 Formula)	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Skermanella bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Greek style fermented table olives, Table Olives Kalamata Weight: 0.1635 Passito wine Weight: 0.08177 Lard Farm Weight: 0.03675 Gruyere cheese Weight: 0.01716 Chinese fish sauce Weight: 0.01113 Ham fermented for 4 years Weight: 0.01009 Brie cheese Weight: 0.006421 Sausage, Cyprus: Limassol Weight: 0.004332

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